If you’re craving a delightful taste of New Orleans but want to skip the plane ticket, these Light & Fluffy Buttermilk Beignets are your new best friend. Each pillowy square is a cloud of vanilla-scented dough, fried until golden, then snowed under a blanket of powdered sugar. Whether you serve them for brunch, a late-night treat, or anything in between, these beignets bring café magic right to your kitchen.
Ingredients You’ll Need
This beignet recipe keeps things simple, leaning on just a few essential ingredients that work together to create bakery-quality results. Every component here plays a role—whether it’s adding tenderness, depth of flavor, or that famous fluffy crumb.
- Instant yeast: The secret to that signature puff and lightness—make sure it’s fresh for the best rise.
- Warm water: Just the right temperature helps activate your yeast without killing it.
- Granulated sugar: Adds a gentle sweetness to the dough and gives the yeast an energy boost.
- Large egg: Binds everything and enriches the dough, making each bite custardy and tender.
- Buttermilk: The magic ingredient for Light & Fluffy Buttermilk Beignets—its acidity and richness produce that ethereal texture.
- Unsalted butter: Melted for easy mixing, butter gives the beignets a soft crumb and irresistible flavor.
- Vanilla extract: One splash perfumes the entire batch with classic beignet aroma.
- All-purpose flour: Your essential structure-builder—measure carefully to ensure lightness, not heaviness.
- Salt: Just a pinch to balance out all the sweetness.
- Neutral oil for frying: Go for sunflower or vegetable oil for best results—these let the true flavor shine.
- Powdered sugar: The crowning glory—don’t be shy with that snowy dusting!
How to Make Light & Fluffy Buttermilk Beignets
Step 1: Activate the Yeast
Kickstart your Light & Fluffy Buttermilk Beignets with a bubbly foundation. In a large bowl, stir together warm water, instant yeast, and sugar. Watch as the mixture transforms, within 5 to 7 minutes, into a foamy top layer—this is your sign that the yeast is alive and ready to go. This initial bloom is what sets the stage for the dough’s tender rise.
Step 2: Mix the Dough
Now it’s time to whisk in all that flavor. Add your egg, room-temperature buttermilk, melted butter, and vanilla right into the yeast mixture. Gently stir in the flour and salt until a soft, slightly sticky dough comes together. The buttermilk keeps things tangy and moist, while the egg adds a beautiful golden color—and your kitchen will already start to smell inviting.
Step 3: Knead & Rise
Transfer your dough to a floured surface (or keep it in the mixer with a dough hook) and knead for 5 to 7 minutes. Look for a smooth, elastic texture that springs back when gently poked. Once it’s ready, place the dough into a lightly oiled bowl, turn it once to coat, cover, and let rise in a cozy warm spot. In about 1½ to 2 hours, it will double in size—pure beignet potential just waiting to happen.
Step 4: Shape the Beignets
The fun part has arrived! Tip your dough out onto a floured surface and roll it to a 1cm (½ inch) thickness. Reach for a sharp knife or pizza cutter and slice that beautiful dough into 5cm (2-inch) squares. The even size means every piece will fry up perfectly puffed.
Step 5: Second Rest
Give your beignet squares a quick nap—set them on a floured tray and cover lightly, then rest for 15 to 20 minutes. This short period lets the dough puff slightly, resulting in the coveted airy interior that makes Light & Fluffy Buttermilk Beignets so special.
Step 6: Fry
Heat your oil to 175°C (350°F)—a thermometer is your best friend for this step. Fry the beignets in batches, making sure not to overcrowd the pot. Each one only needs a couple of minutes per side to reach peak golden goodness and billow up irresistibly.
Step 7: Finish & Serve
As the beignets emerge from their hot oil bath, let them drain briefly on paper towels. While still warm (that’s important!), dust them with a blizzard of powdered sugar. The result? Pure magic—soft, sweet, and impossible to resist.
How to Serve Light & Fluffy Buttermilk Beignets
Garnishes
While traditional beignets are always smothered in mountains of powdered sugar, feel free to add a hint of citrus zest, a drizzle of honey, or a sprinkle of cinnamon for a fun twist. For extra flair, serve with a side of raspberry or lemon curd for dipping—simple, but completely luxurious.
Side Dishes
Balance the sweetness by pairing Light & Fluffy Buttermilk Beignets with fresh fruit salad, crisp apple slices, or even a dollop of tangy crème fraîche. And if you’re going the New Orleans route, a strong cup of café au lait is a must for dipping.
Creative Ways to Present
Set up a “beignet bar” for brunch, offering bowls of flavored sugars, jams, or chocolate sauce. Arrange hot beignets in a festive paper cone, dusted right at the table. Or stack them high on a cake stand for a show-stopping dessert centerpiece—just don’t forget extra napkins!
Make Ahead and Storage
Storing Leftovers
If you have a few Light & Fluffy Buttermilk Beignets left (miracles happen), let them cool completely before placing them in an airtight container. They’ll keep at room temperature for up to 1 day, but honestly, they’re best eaten the day they’re made.
Freezing
Want to enjoy fresh beignets any time? Freeze the cut, uncooked dough squares on a tray until solid, then transfer to a freezer bag. When a craving strikes, fry straight from frozen—just add an extra minute or two to the cooking time. You can also freeze already-cooked beignets, but they’re at their best right after frying.
Reheating
To revive day-old beignets, pop them in a 300°F (150°C) oven for 5 to 8 minutes until warmed through. A quick toast will restore their fluffiness. Skip the microwave, as it tends to make them chewy instead of airy. Dust again with fresh powdered sugar, and they’ll taste almost like new.
FAQs
What’s the best way to get truly light and fluffy beignets?
The key is a well-activated yeast and a gentle hand when mixing and rising the dough. Letting the dough rest twice—as written—ensures maximum puff when your Light & Fluffy Buttermilk Beignets hit the oil.
Can I make these beignets without buttermilk?
Buttermilk lends irreplaceable tang and softness to this recipe, but you can DIY it: For every half cup, add 1½ teaspoons vinegar or lemon juice to regular milk and let it sit for 5 minutes before using.
What oil should I use for frying?
Choose a neutral oil with a high smoke point, such as vegetable, sunflower, or canola oil. These let the delicate flavors of Light & Fluffy Buttermilk Beignets really shine.
How do I know if the oil is hot enough?
A kitchen thermometer is your best bet—aim for 175°C (350°F). If you add dough and it bubbles excitedly and floats, you’re right on track. If they brown too quickly or sink, adjust the heat as needed.
Why did my beignets turn out dense instead of fluffy?
This usually means the yeast didn’t activate fully (check your water temperature and yeast age) or the dough didn’t get enough rise time. Give it extra patience, and your next batch will be cloud-like!
Final Thoughts
You’re just a few simple steps away from a tray of warm, homemade Light & Fluffy Buttermilk Beignets—the very definition of comfort made from scratch. There’s nothing like sharing freshly made beignets, still warm and dusted with sugar, with the people you love. Give this recipe a whirl, and prepare to fall in love with every bite!
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Light & Fluffy Buttermilk Beignets Recipe
- Total Time: 2 hours 50 minutes
- Yield: Makes about 24 beignets 1x
- Diet: Vegetarian
Description
Indulge in these light and fluffy buttermilk beignets for a delightful treat that will transport you to a cozy café in New Orleans. Perfectly puffed and dusted with powdered sugar, these fried dough delights are a must-try for any brunch or dessert spread.
Ingredients
Beignet Dough
- 2 1/4 tsp (1 packet) instant yeast
- 3/4 cup warm water (about 43°C / 110°F)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk, room temperature
- 3 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
For Frying & Finishing
- Neutral oil for deep frying (sunflower or vegetable oil)
- Powdered sugar, for generous dusting
Instructions
- Activate the Yeast: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5–7 minutes until foamy.
- Mix the Dough: Whisk in egg, buttermilk, melted butter, and vanilla. Add flour and salt. Mix until a soft, slightly sticky dough forms.
- Knead & Rise: Knead dough by hand or mixer for 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1½–2 hours until doubled in size.
- Shape the Beignets: Roll dough out on a floured surface to about 1 cm (½ inch) thickness. Cut into 5 cm (2-inch) squares.
- Second Rest: Place cut dough on a floured tray, cover lightly, and rest for 15–20 minutes to puff slightly.
- Fry: Heat oil to 175°C (350°F). Fry beignets in batches for 1–2 minutes per side until golden brown and airy. Do not overcrowd.
- Finish & Serve: Drain briefly on paper towels, then dust heavily with powdered sugar. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 beignet
- Calories: 260 kcal
- Sugar: 10 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
